摘要
贝类是现代备受青睐的海产品,由于其营养丰富而受到消费者的喜爱,贝类的脱壳问题是加工过程的关键。超高压脱壳是一种新兴的食品加工技术,它既可以完成脱壳过程,又可以减少贝肉中的有害微生物,是现代比较热门和常用的脱壳技术。通过对目前脱壳技术的应用状况进行研究和分析,发现利用超高压技术对贝类进行脱壳处理,不仅可以获得较高的脱壳率,还可以获得完整的贝肉,并保持产品的感官品质和营养价值,延长产品的货架期,是一种比较适合于贝类脱壳的加工技术。
Shellfish is the modern popular seafood,they are liked by consumers because of their rich nutrition, and the shelling process of shellfish has became the key problem.The ultra high pressure shelling is a kind of emerging technology of food processing, it is popular and commonly used, not only because it can complete the shelling process but also reduce the harmful microorganisms within shellfish meat.Through the research and analysis on the present application situation of shelling technology found by ultra high pressure technology of shellfish of shelling processing, not only the higher shelling rate could be get, while the completely shellfish meat could be obtained and the sensory quality and nutritional value were kept,the product shelf life was extend,therefor,the UHP was a more appropriate to the processing technology of shellfish shell.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第15期394-396,共3页
Science and Technology of Food Industry
关键词
贝类
脱壳
超高压
品质
shellfish
shelling
ultra high pressure
quality
